1 (11 oz.) can mandarin oranges (undrained)
1 (8 oz.) can pineapple chunks (undrained)
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
3/4 c. chopped pecans

Drain oranges and pineapple, reserving juice. Set aside. Add enough water to juice to make 1/2 cup. Set aside. Dissolve Jello in boiling water. Stir in juice mixture. Chill slightly. Stir in cranberry sauce, pecans, oranges and pineapple. Pour into a lightly oiled 4 cup mold. Chill until firm.